Eggplant 'lasagne' with pesto & ricotta

Method

Place the eggplant in a large baking tray, spray with oil and cook in the oven for about 10 mins until tender, but not falling apart.

To make the Mornay sauce, bring the milk and garlic to the boil in a pot.

In another pot, gently melt the butter in a heavy-bottomed pot. Then add the flour and continue cooking for a few minutes over a low heat, stirring as you do so. Add the hot milk, all at once, and vigorously whisk, before adding the tasty cheese with a little parmesan, the cream and seasonings. Mix well and cook until the cheese has melted and the sauce is thick. Remove from the heat and set aside.

Combine the pesto with 2 heaped tbsp grated parmesan and a slurp of oil.

Whisk the eggs in a large bowl and then add the ricotta and pesto mixture. Mix until well combined, being careful not to curdle the cheese.

Spread a small amount of Mornay sauce in the base of a large gratin (or any oven) dish. Top with a layer of eggplant, overlapping a little, and then the ricotta mixture. Smooth the top and repeat the process, finishing with a good layer of Mornay sauce. Sprinkle more parmesan over the lot and cook in the top shelf of the oven for about 15 mins until golden and bubbling.

Serve with a simple green salad on the side.

Ingredients

2-3 medium eggplants, finely sliced lengthways

olive oil spray

1 litre milk

2 garlic cloves, crushed

3 heaped tbsp butter

3 heaped tbsp plain flour

2 cups grated tasty cheese

freshly grated parmesan

a few slurps of cream

sea salt & freshly ground pepper

1 heaped cup pesto

extra virgin olive oil

2 large eggs

900 gm whole milk ricotta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.